Cut the chicken into small pieces and dice the lean pork and lightly fry in a frying pan in the hot oil.Then add the tomato and lightly fry this too. Once it is fried put it into a pan with water for the chicken and pork to cook for 15 or 20 minutes. Pour the oil from the frying pan into a casserole or large pan and add the chorizos, blanquets and black puddings, cut into pieces, to be lightly fried. After they are cooked, add the chicken, pork, stock and rice. It is important to add double the quantity of rice to water. Let it cook for 15 minutes and then add salt, if necessary, and the saffron. At the same time, beat the eggs together with the chopped parsley. Having reached this point you need to check that all the stock has been taken up. If this is not the case, you have to take out the surplus with a ladle. Then spread the beaten egg on the surface of the rice and put the casserole in a strong oven for 5 or 6 minutes for the crust to form.

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